Best Skillet Chicken Supper Recipes

PESTO CHICKEN SKILLET SUPPER

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

ITALIAN CHICKEN SKILLET SUPPER

Steps:

• Flatten chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

COUNTRY CHICKEN SKILLET SUPPER

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in large skillet over medium heat.
• Add chicken and onion.
• Sautee for about 3 minutes.
• Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper.
• Mix gently.
• Pour water over top of chicken mixture.
• Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender.
• Sprinkle chicken mixture with cheddar cheese.
• Let stand, covered, for 5 minutes.
• Enjoy!!!!!!!! :)
• **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice.
• Add the potatoes and rice to skillet; bring to a boil and remove from heat.
• Let stand, coveredm for 5 minutes.
• Proceed as recipe directs.

CHICKEN AND SAUSAGE SKILLET SUPPER

Steps:

• Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
• Add the garlic and cook, stirring constantly, for 30 seconds.
• Add the chicken broth and bring to a boil.
• Stir in the rice and Cajun seasoning.
• Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
• Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
• Remove from heat and stir in parsley.

CHICKEN AND SAUSAGE SKILLET SUPPER

Steps:

• 1. Saute sausage, onion, and pepper in hot oil in a large nonstick skillet over medium heat 10 minutes or until vegetables are tender. Add garlic and cook, stirring constantly, 30 seconds.
• 2. Add broth and chicken; bring to a boil. Stir in rice and cajun seasoning; reduce heat to low, cover and cook stirring occasionally, 25 minutes. Stir in tomatoes and green chiles; cook uncovered 10 minutes, stirring occasionally. Remove from heat and stir in parsley.

SKILLET CHICKEN SUPPER

Steps:

• In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside. , In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. , Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

ONE SKILLET CHICKEN SUPPER

Steps:

• 1. Cut chicken into bite size pieced. Heat oil in a large skillet over medium heat. Add chicken and onion. Saute' for about 3 minutes
• 2. Add green beans, carrots, tomatoes with chilies, potato, rice, salt and pepper to skillet. Mix gently
• 3. Pour water over top of chicken mixture. Cook covered over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• 1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). 2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F).
• Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.

CHICKEN AND ASPARAGUS SKILLET SUPPER

Steps:

• In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge asparagus in ice water to stop cooking. Set aside.
• In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from the skillet.
• Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat for 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Chop bacon and sprinkle on top. Serve with lemon wedges.

CHICKEN AND APPLE SKILLET SUPPER

Steps:

• Sauté apples, onion and thyme in 2 tsp of the oil in skillet over medium-high heat, just until tender crisp; about 4 minutes.
• Remove from skillet and set aside.
• Cook chicken in remaining 2 tsp oil in skillet for 2 to 3 minutes or until golden brown, turning once during cooking.
• Reduce heat to medium-low.
• Set aside 1 tbsp apple juice; pour remaining apple juice into skillet along with vinegar.
• Cover and simmer until chicken is no longer pink inside; about 6 to 8 minutes.
• With slotted spoon, remove chicken from skillet and keep warm.
• Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, stirring and scraping up any browned bits on bottom of pan, until thickened; about 2 minutes.
• Return apple mixture to skillet and heat through; add salt and pepper to taste.
• Spoon apple mixture over chicken.
• Serve with egg noodles or rice.

CHICKEN AND PEAR SKILLET SUPPER (DIABETIC)

Steps:

• Drain pears, reserving ¾ cup liquid; set aside. In large skillet, heat oil over medium-high heat until hot; cook chicken breasts until brown on both sides.
• Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender.
• In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved.
• Gradually add to vegetables in skillet; cook and stir until mixture thickens. Return chicken to pan; cover and cook 10 minutes. Add pear slices to skillet.
• Place spinach on top of pears and chicken in skillet; cover and cook 5 minutes or until spinach is wilted and chicken is cooked through.
• Serve at once.